Directions:Preheat oven to 425 degrees F. Cut in half lengthwise and scoop out seeds.Cut into 1/4- to 1/2-inch slicesToss sliced squash in olive oil. Sprinkle with salt + pepper. Spread onto a baking sheet in a single layer.Place in preheated oven and roast for 20 minutes. Flip each slice over and roast for another 15 minutes or until golden brown and crispy on the outside and tender on the inside. (About 15 minutes)Top with fresh thyme and bits of goat cheese

Directions:Roast the beets –
Preheat oven to 375 degrees F.
Coat beets lightly with oil.
Wrap beets in aluminum foil, place on a baking sheet, and roast in the oven until cooked through, approximately 45 to 60 minutes.
Remove from the oven, let cool for 10 minutes, and then peel and slice into 1/4-inch thick slices.

Meanwhile:Combine all ingredients in a small jar, mix
Prep all fruits and vegetables for the salad

Layering the salad:Place a bed of kale or greens on the bottom of the bowl
Slice roasted beets into wedges and place on top of greens
Add micro greens on top of beets
Add Pomegranate seeds
Top with mandoline-sliced carrot ribbons
Scatter goat cheese
Drizzle citrus vinaigrette on top